Crumbed Mexican Spiced Prawn Tacos

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a shallow bowl, add Mexican Fiesta spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Toss the peeled prawns in the spice blend, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan, over medium-high heat, with enough olive oil to coat the base. • Cook prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer prawns to a paper towel-lined plate and season with salt.

• While the prawns are cooking, in a large bowl, combine ranch dressing, slaw mix and lime zest. Toss to combine. • In a medium bowl, add tomato and a squeeze of lime juice. Toss to combine and season to taste.

• Microwave mini flour tortillas on a plate for 10 second bursts until warmed through.